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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut potatoes into smallish chunks and boil them for 4 or 5 minutes in salted water, they should be very firm and only slightly cooked. | 2. Drain the potatoes and rinse with COLD water. | 3. Heat frying oil to 160ºC and fry for 5-6 minutes, or until they are cooked, not crispy. | 4. Turn heat up to 190ºC and fry until golden and crunchy. | 5. In a deep skillet with a good lid (I use a wok) heat the olive oil. | 6. Fry onions until they have wilted on a high heat, then turn down the heat and cover. | 7. Peel your garlic (bash it with the flat of a good kitchen knife and "top 'n' tail") and chop into smallish pieces (if you're going to serve this to kids put it through a food processor, if you like garlic just cut it into rounds). | 8. Add to the onions and turn the heat up again. | 9. Chop your red chili pepper very, very carefully into really tiny pieces; add to the pan and WASH YOUR HANDS! | 10. I mean it! | 11. Go wash 'em and then come back! | 12. Throw in your peppers and your spices, you'll have to experiment with this, because I love my papas to be real spicy, I add about 2 tsp Tabasco, a good Tbsp pepper and then a liberal amount of cayenne to give that extra colour and flavour. | 13. Mix the water, soy sauce, vinegar and sugar and stir into the pan. | 14. Reduce for a bit, you should end up with something thick and gooey that looks unappetizing, sort of chutney consistency. | 15. Cut up your tomatoes into eighths and put into the mixture. | 16. They WILL disintegrate. | 17. Just before serving, and I do mean just, toss the potatoes in this jam/chutney you have just made. | 18. It looks, ummm, not too pleasant, but it tastes great. | 19. If you have left overs, refrigerate and then when you want to use it shape them into a sort of "patty" by mashing the potatoes a bit, then either fry in oil or "dry-fry" them in a large pan. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green pepper	3			89.4	20.7408	3.8442	0.7599
red pepper	1	jar		1.25	0.2753	0.0584	0.0138
tomato	2		peeled	56.58	12.546	2.952	0.49200000000000005
water	1	cup		0.0	0.0	0.0	0.0
vinegar	1	tablespoon		3.1289999999999996	0.1386	0.0	0.0
brown sugar	1	teaspoon		11.4	2.9427	0.0036	0.0
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
potato	4			-	-	-	-
onion	2			120.0	28.02	3.3	0.3
garlic	1	head		-	-	-	-
red chili pepper	1			1.25	0.2753	0.0584	0.0138
cayenne pepper				-	-	-	-
tabasco sauce				-	-	-	-
pepper				-	-	-	-
salt				-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
oil				-	-	-	-
water				0.0	0.0	0.0	0.0
bread				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.